Babka - cooking recipe

Ingredients

4 to 4 1/2 c. all-purpose flour
1 pkg. active dry yeast
1 Tbsp. grated lemon peel
1/2 tsp. ground cinnamon
1 1/4 c. milk
1/2 c. sugar
1/2 c. butter
4 egg yolks
1 c. light raisins
1/4 c. chopped almonds

Preparation

Combine 2 cups of the flour, the yeast, lemon peel and cinnamon.
Heat together milk, sugar, butter and 1/4 teaspoon salt just until warm (115\u00b0 to 120\u00b0), stirring constantly.
Add to dry mixture; add egg yolks.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in raisins and enough of the remaining flour to make a moderately stiff dough.
Knead on floured surface until smooth (5 to 8 minutes).
Shape in ball.
Place in greased bowl; turn once. Cover; let rise until double (1 1/2 to 1 3/4 hours).
Punch down. Sprinkle almonds in well-greased 10-inch fluted tube pan.
Shape dough in 8-inch ball.
Make hole in center of dough, stretching it to fit over pan center.
Place in pan, fitting tube through hole. Cover; let rise until double (about 1 hour).
Bake at 350\u00b0 for 40 to 45 minutes.
Makes 1.